Tater Tot Casserole

Ingredients

• 1 1/2 pounds lean ground beef or ground turkey
• 1 can corn or green beans, drained
• 3/4 C low fat sour cream
• 1 can low fat cream of mushroom soup
• 3/4 C skim milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 C shredded cheddar cheese
• 2 lb bag tater tots

Instructions

1. 1. Preheat oven to 375 degrees and lightly spray a 9x13 pan with nonstick spray.
2. 2. Heat a large skillet on high and add your ground beef or turkey. Season with the salt, pepper, garlic and onion powder. Cook on high, breaking it up into pieces as you go until the meat is completely cooked.
3. 3. Turn off the heat and add the sour cream, soup, milk and corn or green beans. Mix until combined and then pour it into the 9x13 pan. Top with the shredded cheese then add the tater tots to the top. Bake for 40-45 minutes until hot and bubbly. Sprinkle a bit of salt over the tater tots when you take the casserole out of the oven.

Sausage and White Bean Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 4 cups chicken broth
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
• Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
• Serve immediately.